Table of Contents
- 1 Follow this recipe to make Delicious & Crispy Medu Vada with flavorful Sambar! 🍛😋
- 2 Why is my Medu Vada not crispy? 🧐
- 3 How do I prevent my vadas from absorbing too much oil? 🏺
- 4 Can I make the vada batter in advance? ⏳
- 5 What can I use instead of urad dal for vadas? 🤔
- 6 Why is my vada batter too watery? 💦
- 7 How long should I soak the lentils? ⏲️
- 8 Can I air-fry or bake Medu Vada instead of deep-frying? 🌬️🔥
- 9 How do I make the sambar thicker? 🍲
- 10 Can I store leftover vadas? 🏠
- 11 What chutney goes best with Medu Vada? 🌿
Follow this recipe to make Delicious & Crispy Medu Vada with flavorful Sambar! 🍛😋
🥘 Ingredients for Sambar
- 1 bowl of Tur Lentil
- 2 finely chopped Onions 🧅
- 1 bowl finely chopped Gourd 🎃
- More Vegetables of choice 🥕🥦
- 3 Red Chilies 🌶️
- 1/2 teaspoon Turmeric 🟡
- 6 to 8 Garlic Cloves 🧄
- 1-inch piece of Ginger
- 2 tablespoons Sambar Masala 🏺
- A little Tamarind 🍋
- Jaggery 🍯
🍲 Preparation of Sambar
1️⃣ Take jaggery and tamarind in a pot, add a little water, and boil it. 🔥
2️⃣ In a pressure cooker, boil Tur lentil, gourd, 1 cup water, turmeric, and salt. 🍲
3️⃣ In a pan, heat 3 tablespoons of oil, add mustard seeds, then red chillies and onions, and fry until golden. 🧅🔥
4️⃣ Add ginger-garlic, fry until pink, add sambar masala with some water and cook further. 🌶️🫚🧄
5️⃣ Mash the boiled lentils, mix well with 1 cup of water, and add to the pan. 🫘🥄
6️⃣ Sieve the jaggery-tamarind mixture and add it to the sambar. Stir and boil well. 🍲♨️
7️⃣ Hot & delicious Sambar is ready! 🍛🤩
🍩 Ingredients for Vada
- 250g Mung Dal 🫘
- 250g Urad Dal 🫘
🍽 Preparation of Vada
1️⃣ Mix both lentils, soak them in water for 5 hours, and grind into a smooth paste. 🥣💧
2️⃣ Beat the paste well for a fluffy texture. 👏
3️⃣ Wet your hands, shape small Vadas, and deep-fry in hot oil until crispy. 🍩🔥
4️⃣ Crispy Vadas are ready! Serve hot with sambar & chutney. 🤤🍛🌿
Enjoy your homemade Sambar Vada! 😋🍽️
10 FAQs on Medu Vada Sambar Recipe 🔥
-
Why is my Medu Vada not crispy? 🧐
👉 The batter should be well-aerated. Beat it properly to incorporate air for a crispy texture. ⚡
-
How do I prevent my vadas from absorbing too much oil? 🏺
👉 Ensure the oil is hot before frying 🔥 and avoid adding too much water while grinding the batter.
-
Can I make the vada batter in advance? ⏳
👉 Yes! You can store the batter in the refrigerator for up to 8 hours before frying. ❄️
-
What can I use instead of urad dal for vadas? 🤔
👉 Traditionally, Medu Vada is made with urad dal, but you can mix a small portion of moong dal for variation. 🫘
-
Why is my vada batter too watery? 💦
👉 If the batter is runny, add a little rice flour 🍚 to thicken it or refrigerate it for 30 minutes.
-
How long should I soak the lentils? ⏲️
👉 Soak the dal for at least 5 hours or overnight for the best results. 🛏️
-
Can I air-fry or bake Medu Vada instead of deep-frying? 🌬️🔥
👉 Yes! But the texture will be slightly different. Air-fry or bake at 180°C (350°F) for a healthier option. ✅
-
How do I make the sambar thicker? 🍲
👉 Cook the lentils well and mash them before adding them to the sambar for a thick consistency. 🥄
-
Can I store leftover vadas? 🏠
👉 Yes! Store them in an airtight container and reheat them in an air fryer or oven for crispiness. ♨️
-
What chutney goes best with Medu Vada? 🌿
👉 Coconut chutney 🥥 and tomato chutney 🍅 are the best companions for crispy vadas!
